Beer Cheese Dip – smooth, creamy and thick with a hint of heat pub staple dip. It uses just a handful of ingredients and requires little to no effort to make. A must-have for game nights, football parties or when you have friends coming over. Best paired with chips, soft pretzels or veggies. So good!
What could be better than ending the week with a big serving of this rich cheese dip? Had I known how this dip is big at game day parties, I would have made it sooner. But I guess, it isn’t too late yet for me to get hook with this crazy delicious and easy homemade dip.
Remember my Soft Pretzels yesterday? This is what you need to pair with it. I almost ate the whole batch of pretzels that I made on that day because of this. They’re like a match made in heaven!
What is Beer Cheese Dip?
This popular appetizer is famous for its spicy, salty, cheesy, hoppy with a hint of garlicky flavors all in one. It’s like the smoother version of Kentucky’s beer cheese with sharp cheddar cheese as its base and added flavors like mustard, garlic, and, of course, beer.
Our homemade version here, on the other hand, uses whole milk to create that nice smooth pourable texture without being too runny.
What’s the Best Cheese for Beer Cheese Dip?
There are a couple of hard rules that you need to follow when choosing the cheese for your next cheese dip.
- DO NOT buy pre-shredded cheese. Buy a block and shred it yourself. Pre-shredded cheeses contain preservatives that make them not to clump together in the bag. That also means that they don’t melt together when cooking.
- Preferably choose a cheese that is made from cow’s milk that has moderate moisture and is intended for melting like Mozzarella, Cheddar, Fontina, Provolone, and Asiago among others.
- Although aged cheeses are spectacularly delicious, try to stay away from the very aged ones as they don’t melt too well.
What’s the Best Beer for Beer Cheese Dip?
Choosing a beer for this beer dip is not as strict as choosing the cheese to go with it. You can use your favorite ones as long as it’s not too hoppy. My popular choices would be stout beer, brown ales, ambers, and wheat beer.
How Long Does Beer Cheese Dip Last?
Let this easy cheese dip recipe cool down first before transferring it to an airtight container. It’s best when refrigerated up to 3-4 days. And when serving, simply reheat it in the microwave or over the stovetop on low heat, stirring constantly, until heated through.
Can You Freeze Beer Cheese Dip?
Please do your self a favor and make this homemade dip FRESH. I don’t recommend freezing this beer dip as it has the tendency to become off when thawed and reheated. Anyway, it doesn’t take that much time to make, so make it on the day of serving.
What Do You Eat with Beer Cheese?
Excited for the game days? Well, you better be. Cause with this dip and these tasty dippers below, you’d have a blast munching while rooting for your favorite team.
- Soft Pretzel (this is a must-have😉)
- Fried Pickles
- Garlic Knots
- Pigs in a Blanket
Other Dip Recipes You Might Like
- Pimento Cheese
- Remoulade Sauce
- African Pepper Sauce
- Ranch Dressing
- Spinach Artichoke Dip
- Smoked Salmon Dip
More Tasty Game Day Appetizers
- Buffalo Wings
- Jalapeno Poppers
- Sausage Rolls
- Beef Empanadas
- Bacon Wrapped Chicken
- Chicken Tortilla Pinwheels
How To Make Cheese Dip
Melt butter in a medium sauce over medium heat. Whisk in flour, butter, and garlic, stirring for 1-2 minutes.
Add in whole milk, followed by beer. Stir constantly until the mixture has slightly thickened. Gradually add in the cheeses, oregano, mustard, Worchestershire sauce, and green onion until all is combined. It will continue to thicken as it cools, if it becomes too thick, add in an additional tablespoon of whole milk to thin it out. Best served with my soft pretzels here!
Beer Cheese Dip
- 3 tablespoons (42g) unsalted butter
- 3 tablespoons (30g) flour
- 1 teaspoon (5g) minced garlic
- 1 cup (240ml) whole milk plus more
- 1 cup (249.38g) beer
- 1 ½ cup (150g) medium or sharp cheddar cheese
- 1 cup (100g) white cheddar cheese
- ½ teaspoon (0.5g) oregano
- 1 teaspoon (5g) mustard
- 2 teaspoons (10g) Worcestershire sauce
- 1-2 tablespoons (7-14g) green onions , chopped
- Melt butter in a medium sauce over medium heat.
- Whisk in flour, butter, and garlic, stirring for 1-2 minutes.
- Add in whole milk, followed by beer. Stir constantly until the mixture has slightly thickened.
- Gradually add in the cheeses, oregano, mustard, Worchestershire sauce, and green onion until all is combined.
- It will continue to thicken as it cools, if it becomes too thick, add in an additional tablespoon of whole milk to thin it out.
- Best served with my soft pretzels here!
Tips & Notes:
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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